Ras malai | How to make Ras malai

By Sonu   |  24th May 2017  |  
4 from 2 reviews Rate It!
  • Ras malai, How to make Ras malai
Ras malaiby Sonu
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    6

    People

24

2

About Ras malai Recipe

A famous Indian sweet that can now be easily made at home .

Ras malai is a delicious dish which is enjoyed by the people of every age group. The recipe by Sonu teaches how to make Ras malai step by step in detail. This makes it easy to cook Ras malai in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Ras malai at home. This amazing and mouthwatering Ras malai takes 30 minutes for the preparation and 45 minutes for cooking. The aroma of this Ras malai is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Ras malai is a good option for you. The flavour of Ras malai is palatable and you will enjoy each and every bite of this. Try this Ras malai and impress your family and friends.

Ras malai

Ingredients to make Ras malai

  • 2 litres - milk
  • 2 cups - sugar
  • 1/2 tsp - elaichi powder
  • Dry fruits - pista and badam lengthwise cut
  • Juice of one lemon
  • kesar few strands
  • Yellow food colour
  • kewra essence - 7-8 drops
  • 4 cups - water
  • vanilla custard powder- mixed in 2-3 tbsp milk

How to make Ras malai

  1. Boil one litre of milk in a pan .
  2. Add lemon juice to it ,once it curdles strain with a muslin cloth to separate all the whey.
  3. Wash the paneer well with water .
  4. Make sure all the water is removed from it .
  5. Once it is completely cool knead it well with your palms to make it smooth .
  6. Make small small balls and then flatten them. Keep aside .
  7. Boil water in a pressure cooker and add 1 cup of sugar .
  8. Add 5-6 paneer balls at a time. ( because it will double in size ) cover with the lid .
  9. Wait for one whistle and put the flame off and wait for the steam to release on its own .
  10. Carefully remove the paneer balls and repeat this process for the rest and keep aside .
  11. Take rest one litre milk in another pan and let it boil .
  12. Add elaichi powder , 1 cup sugar , kesar, badam, a pinch food colour and pista . Add custard powder now , mix and let it cook on low flame till you get desired consistency and add kewra essence.
  13. Add the paneer balls and put the flame off .
  14. Let it cool , then refrigerate it .
  15. Garnish with some chopped pista and serve chilled .

My Tip:

Adding custard powder gives it a nice taste and texture

Reviews for Ras malai (2)

Sonu 2 years ago

Reply

Sheetal Sharma2 years ago

My favourite Indian dessert!
Reply
Sonu
2 years ago
Thank you and my fav too

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